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Fig custard tart

It's fig season in Sydney, so a few weeks ago when fig prices were reasonable I bought a dozen figs to take home with me. Then I thought, what am I going to do with them? I looked on the internet and found this recipe from Brigitte Hafner. Brigitte owns a restaurant in Melbourne, the Gertrude Street Enoteca and writes for Gourmet Traveller. I've collected quite a few of her recipes so was confident the tart recipe would work.



The custard recipe looked intriguing with it's combination of orange rind, fennel seeds and a bay leaf.



My oven is slow, so the tart took much longer to bake than the recommended time.



I took it into work, not quite sure the reception the tart would receive. One of the boys saw the figs and declined a slice immediately. Michael eats everything, so that wasn't a good sign.



I took a slice home to photograph and to taste. The custard was delicious with just a subtle hint of spice but the figs were a bit disappointing. They looked so pretty but were a bit lacking in flavour. Next time I'll sugar the figs first and maybe add an extra tablespoon of sugar to the custard mixture. 



I hope you all had great weekends. My own was seriously busy. I'll be back on Wednesday with my second shopshoot of the year so until then,

Jillian
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6 comments

  1. I love how you cut the fig to look like a blossom..which is fitting because the fig flower grows inside the fruit.

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  2. Thanks Stephanie.

    Some days styling is easy and other days it's really hard. It's hard to get creative with a piece of fruit!

    J

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  3. Wow, that simply looks wonderful and sooo yummy! And I'm in LOVE with your photography, I always feel so inspired after visiting your little space here! Thanks!!

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  4. Another figgy dessert will be coming in the next few weeks Kristina, so keep watching.

    J

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  5. That is disappointing when something doesn't turn out as you had hoped, but on the upside it looks very PRETTY!

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